Baked Chicken Curry Rice & Yukon Gold Potato Casserole.

Baked Chicken Curry Rice & Yukon Gold Potato Casserole. 


  1. 2.5 lbs bag of chicken drumettes washed & cleaned. 
  2. 2 cups of cooked white rice. 
  3. 5 Yukon Gold Potatoes diced into small squares. 
  4. 1/2 yellow onion diced.
  5. 1/2 red Pepper diced. 
  6. 1 TSP of minced garlic.
  7. 2 TBSP of curry powder.
  8. 1 TBSP of Jamaican jerk seasoning. 
  9. 1/2 TSP of ground cinnamon. 
  10. 1/4 TSP of ground Cloves. 
  11. 1 TSP of cumin spice.
  12. 1/4 TSP of Cayanne pepper. 
  13. salt to taste. 
  14. 3/4 TSP of pepper. 
  15. 1 TSP of garlic powder. 
  16. 2 fresh sprig thyme. 
  17. 1 TBSP of vegetable oil. 
  18. 1/2 cup of heavy cream. 
  19. 1 cup of water. 
  20. 1 cup chicken broth. 
  21. 1 tsp cornstarch mixed with TBSP of water. 


  1. Place Washed chicken wings in a large mixing bowl. 
  2. Begin seasoning chicken with all of the spices. 
  3. Mix spices and chicken all together in mixing bowl until each piece is coated with spice. 
  4. In a large non stick cooking pot pour in vegetable oil. Turn heat onto medium. 
  5. Pour in diced onions and red peppers & minced garlic. 
  6. Sauté for 4 mins. 
  7. Next add your seasoned chicken wings into hot pot mixing everything together. 
  8. Braise chicken wings until each piece is golden brown. 
  9. Next pour in 1 cup of water/ 1/2 cup of heavy cream/ 1 cup of chicken broth. 
  10. Throw in your fresh thyme sprigs now. 
  11. Mix all of the ingredients together and place on medium to high heat until chicken begins to boil. 
  12. After 30 mins of the chicken boiling. Turn heat down to medium. 
  13. Continue to stir chicken periodically to make sure each piece is cooking evenly. 
  14. Next mix cornstarch with water then add that to the pot. Stir all together. 
  15. Next let the chicken continue to boil for 10 minutes with top on. The broth should start to thicken at this point. 
  16. Add your diced potatoes to the pot stirring them all the way through. 
  17. Place the cover back on for 5 minutes. 
  18. In a large tinfoil sheet pan or baking dish pour in your cooked white rice. Spread it to make a thin layer across the bottom of the pan. 
  19. Next using a large spoon pour in your chicken wings with broth and potatoes spreading them evenly across the pan over your rice. 
  20. Pour in remaining juices from pot over your curry casserole..
  21. Turn your oven on bake at 375 degrees. 
  22. Cover your curry casserole with tinfoil. 
  23. Place dish in oven once preheated for 20 minutes. 
  24. After 20 minutes of cooking uncover dish and cook for an additional five minutes uncovered to brown the top of the casserole. 
  25. The safe internal temperature for cookedchicken is 165° Fahrenheit.
  26. Remove form the oven and let rest for 5 minutes before eating. 
  27. For more flavor add your favorite choice of hot sauce. Tabasco works well for me. 
  28. Enjoy 😁

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